My Reviews (11)

Thai Chicken Curry

If you can find Asian "pea" eggplants, use them to replace the potatoes in this delicious curry. This is simple to make, just simmer the stock then add the chicken and vegetables.
Reviews (11)

30 Jun 2011
ah.1965 said:
I also froze a few servings and it reheated in the microwave no problem.
11 May 2010
Reviewed by: collynaP
This is just great! I love how easy and tasty it is. Leftovers are great for lunch the next day.
30 Jun 2011
Reviewed by: ah.1965
Fantastic and so easy. I used prawns, broccoli, capsicum and celery.
11 May 2009
Reviewed by: nzcyberstorm
Great recipe thanks. I ended up using red curry paste and instead of peas a green capsicum since they were already available in my fridge. what a marvelous result!! I believe it is a very versatile recipe and you can use whatever vegies you have available.
22 Mar 2009
Reviewed by: Tambaloneus
What a great recipe thanks so much, I had no idea I could just put it in a pot, cook and get on with making other things in the meantime. It makes it a really great meal when I'm in a hurry or busy! Also it's so versatile, I ended up using a whole lot of different veggies, came out great!
05 Jun 2017
Reviewed by: Lepin001
Just great ! I didn't made enough - Very easy to make
10 Jan 2017
Reviewed by: VickiDick
Easy to make and very tasty.
30 Aug 2013
Reviewed by: Marlene1955
Hi, loved this and as it says, quick and easy. I did however leave out the tomatoes but when I make it again I think I would add, a diced RED pepper. Yummo.
18 Jul 2012
Reviewed by: sylviesheep
08 May 2010
Reviewed by: Kantok
First time I tried it and it was easy to prep and cook. Tasted nice to.


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